Sugar-producing and texture-improving bakery methods and products formed therefrom

Abstract

Novel yeast-raised and other bakery products and methods of making those products are provided. The products are formed from dough comprising a thermally-stable amyloglucosidase, and a raw starch degrading amyloglucosidase and/or an anti-staling amylase. The level of added sugar included in the dough can be substantially reduced, and even eliminated, while still achieving a sweet product. Additionally, the resulting bakery product is free of, or at least substantially free of, fructose. The final baked product will also have improved texture properties, including superior firmness, resilience, and adhesiveness and can be made with a reduced amount of yeast.

We claim: 
     
         1 . In a yeast-raised bakery product formed from flour, yeast, and water, the improvement being that said product comprises:
 an inactivated, thermally-stable amyloglucosidase derived from a thermally-stable amyloglucosidase that exhibits activity at temperatures at which starch gelatinizes;   at least about 5% by weight sugar, based upon the total weight of the bakejery product taken as 100% by weight; and   less than about 0.5% by weight fructose, based upon the total weight of the bakery product taken as 100% by weight.   
     
     
         2 . The bakery product of  claim 1 , wherein said inactivated thermally-stable amyloglucosidase is derived from a thermally-stable amyloglucosidase that is active at temperatures of from about 65° C. to about 85° C. 
     
     
         3 . The bakery product of  claim 1 , wherein said inactivated thermally-stable amyloglucosidase is derived from a thermally-stable amyloglucosidase having an optimum temperature is from about 60° C. to about 85° C. 
     
     
         4 . The bakery product of  claim 1 , wherein said inactivated thermally-stable amyloglucosidase is derived from a thermally-stable amyloglucosidase having a half-life (T 1/2 ) of from about 1 minute to about 30 minutes at about 85° C. 
     
     
         5 . The bakery product of  claim 1 , wherein said inactivated thermally-stable amyloglucosidase is derived from a thermally-stable amyloglucosidase that is derived from strains selected from the group consisting of  Penicillium oxalicum, Talaromyces emersonii, Talaromyces duponti, Talaromyces thermophilius, Clostridium thermoamylolyticum , and  Clostridium thermohydrosulfuricum.    
     
     
         6 . The bakery product of  claim 1 , wherein said sugar is present at a level of from about 6% to about 12% by weight, based upon the total weight of the bakery product taken as 100% by weight. 
     
     
         7 . The bakery product of  claim 1 , wherein said bakery product comprises about 0% by weight fructose, based upon the total weight of the bakery product taken as 100% by weight. 
     
     
         8 . The bakery product of  claim 1 , wherein said bakery product has a percent resilience of at least about 28% when measured shelf life day 7. 
     
     
         9 . The bakery product of  claim 1 , where said bakery product has a firmness of less than about 250 g of force at shelf life day 7. 
     
     
         10 . The bakery product of  claim 1 , wherein said bakery product has an adhesiveness of from about 5 g*mm to about 25 g*mm when measured at shelf life day 7.